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Corn Casserole Recipe

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This recipe for Corn Casserole, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judith Dimiceli
Added: Monday, January 19, 2009


2 10 ounce packages frozen corn, thawed and drained
1 8 ounce can creamed corn
2 eggs, well beaten
1/2 cup milk or half and half
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1/2 cup grated Monterey Jack cheese with jalapeños
1/2 cup crushed cracker crumbs, optional topping
1 tablespoon melted butter

Preheat oven 325º
Spray 2 quart casserole with Pam
In a mixing bowl, combine all ingredients except bread crumbs
Stir to blend and pour into casserole dish
Sprinkle with cracker crumbs, if desired and drizzle with butter
Bake 30 to 35 minutes or until firm in middle

Number Of Servings:
Number Of Servings:
8 to 10




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